We are sad that the Union Station Farmers Market has finished for the year. The good news is that we will have plenty of great produce for the Boulder market until it ends this November 19th until the spring.
Black Cat Farm market produce
- Arugula
- Basil (Genovese)
- Beets
- Broccoli
- Cabbage
- Carrots, baby
- Celery root
- Hon tsai tai
- Kale (Red Russian, White)
- Lettuce, head (North Pole, red winter, Tom Thumb)
- Lettuce mix
- Onions
- Perpetual spinach
- Radishes
- Sorrel
- Spinach
- Squash (Acorn, Butternut, Spaghetti)
- Swiss chard
- Turnips (Hakurei)
Chorizo and pork cuts will also be available.
Prepared food
We will also offer the following Black Cat Bistro frozen prepared dishes (all but the basil ice cream are made with Black Cat Farm heritage pork):
- Basil ice cream: A returning old favorite from previous years
- County pate: Chunky pork pate
- Head cheese: Terrine made from the head of a pig
- Pork green chile: A Colorado staple made according to Eric’s recipe with smoked pork and green tomatoes.
- Pork rillettes: A spread made with pork that is similar to pate.
- Head cheese: Terrine made from the head of a pig
Harvesting
For some summer and early fall vegetables, like tomatoes and eggplants, the prolonged Indian summer meant that there was a longer harvesting season than normally.
Currently, we are harvesting crisp lettuces that would normally be already knocked out by a hard frost.
We plan to harvest polenta corn and shelling beans next week, which is in line with when we usually harvest them. The corn and beans have been drying on the stalks and vines for over a month.
This year’s longer season has allowed the bountiful bean crop to mature before drying. We expect an excellent crop of dried beans. For more information on the Black Cat Farm and how it grows, harvests, and processes dried shelling beans, see The Simple but Beautiful Dried Bean post of this blog.
